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Sunday

February, 2017

Baking & Grilling with Soapstone

Soapstone Pizza Stones

Rumor has it that a Chicago food writer named Pat Bruno actually “invented” the pizza stone. Bruno claims that he was with the famous cook book author Julia Child when she was making pizza. She made a comment that the crust would be so much more crisp if someone could just get some ceramic tile from the stone yard and break it up so it fit into a roasting pan. This gave Bruno the idea for a single stone that would be designed just for pizza baking. Is it true? We may never know. But we do know that baking stones make the best pizza out there.

Soapstone is a naturally occurring mineral that has been used by people for centuries for a large variety of uses. It is an extremely dense stone with amazing thermal properties allowing it to hold hot and cold temperatures longer than other kinds of cookware products. Soapstone has no taste, which means that it will cook your food without ever altering the flavor. Our soapstone baking stone can withstand temperatures up to 2,000 degrees.

How to Use Soapstone Baking Stones

Soapstone baking stones are:

• Used in an oven or on the grill • Grill any and all kinds of food from freshest organic vegetables to the finest prime rib • Used to cook pastries and other pre-baked products. • Used as a hot plate for keeping food fresh and warm on the dinner table. • Great for dessert platters chilled in the freezer, and keeping fresh fruits and desserts cold for extended periods of time.

The pizza stone is first heated in the oven and then, when it gets nice and hot, it is used to cook the pizza from the bottom up. A good pizza stone retains heat. This not only produces a crisp delicious crust but it is also effective in heating other foods such as calzones, focaccia and yeast bread, with all of these bread based foods, the crusts come out evenly baked, golden brown and crispy.